Spicy and Refreshing Kimchi and Bean Sprout Soup
Beat the heat with this invigorating Kimchi and Bean Sprout Soup!
Enjoy a delightful bowl of Kimchi and Bean Sprout Soup, featuring the crispness of bean sprouts and the refreshing tang of kimchi. Perfect for a hangover cure or when you need a flavorful pick-me-up. It’s so good, you’ll want to slurp it all down!
Main Ingredients
- 250g Bean sprouts (washed thoroughly)
- 2 ladles of well-fermented ripe kimchi (chopped into bite-sized pieces)
- 2 ladles of kimchi brine
- 1 ladle of kimchi filling (solids)
- 1 handful of dried anchovies for broth (guts removed)
- 1 liter Water
Seasoning & Others
- 1/2 Tbsp Minced garlic
- 1 Cheongyang chili pepper, finely chopped (optional, for extra spice)
- Fish sauce or salt to taste (for adjusting flavor)
- 1/2 Tbsp Minced garlic
- 1 Cheongyang chili pepper, finely chopped (optional, for extra spice)
- Fish sauce or salt to taste (for adjusting flavor)
Cooking Instructions
Step 1
First, rinse the bean sprouts thoroughly under running water several times to remove any debris. This step is crucial for ensuring a crisp texture without any unpleasant bean odor.
Step 2
In a pot, combine the prepared dried anchovies and 1 liter of water. Bring to a boil over high heat. The anchovy broth will add depth and richness to the soup.
Step 3
Once the broth is boiling, add the chopped ripe kimchi and 2 ladles of kimchi brine. The sour kimchi will make the soup refreshingly tangy and flavorful.
Step 4
Let the kimchi simmer in the broth for about 2-3 minutes to allow its flavors to meld beautifully into the liquid.
Step 5
Now, add the washed bean sprouts to the pot. Stir gently to distribute them evenly. Continue to boil over high heat after adding the bean sprouts.
Step 6
Add the kimchi filling (solids) and another ladle of kimchi brine. Cover the pot and simmer for about 5-6 minutes, or until the bean sprouts are tender but still retain a slight crispness. Be careful not to overcook the bean sprouts, as they can become mushy.
Step 7
Once the bean sprouts are cooked, add the chopped Cheongyang chili pepper (if using) and 1/2 tablespoon of minced garlic. Simmer for an additional minute. This will infuse the soup with a lovely spicy aroma and garlic flavor.
Step 8
Finally, taste the soup and adjust the seasoning with fish sauce or salt as needed. The saltiness of the kimchi can vary, so it’s important to taste before adding extra seasoning. Your refreshing and delicious Kimchi and Bean Sprout Soup is now ready to be enjoyed!
